Baking method and apparatus



March 19TI29. 'R..L. CORBY I BAKING METHOD AND APPARATUS Filed March 12, 1925 INVENTQR M X.

ATTORNEYS 1e ofa several steps and the relation and order of 5 adapted to efi'ectsuch steps,

detailed disclosure, and 4 the scope ofthe application of which will be 3 in a method of i produced by constructed for use in the which is out of on., which,the loaf is baked) before the of a narrow slot tially from end jadapted to permi against one side Fatentbd. Mar, 1 9 1929.

mm 1.. scanner nfnw roan,

N. 2., assrenoa rran Bennie 13mm AND Arrnaa'rus.

I Fi -E;

Application filed March 12, 1925. Serial No. 14,875.

This invention relates to apparatus therefor, and in its more specific aspects has. reference to the construction of baking pans.

object of the invention is to provide an improved method and means whereby the baking operation and the shape of the loaf may be eificiently controlled.

Anotherobject is directe method and means a loaf may be caused to split during the baking operation at a predetermined point.

A further obj ect is that of providing a baking pan embodying means of the aforesaid as type.

@ther objects of the invention will in part be obvious andwill iripartappear hereinafter. I

The invention accordingly comprises the or more or such steps with respect to each of the others, and the apparatus embodying features of construction, combinations of elements and arrangement of parts which are all as exemplified in the-following indicated in the claims.

For a fuller understanding of the nature W and objects of the be had to the following detailed description taken in connectionwith the accompanying drawing, in which: a

Figures 1, 2 and 3 illustrate successive steps baking of'a loaf of-bread in accordance with the invention. I

Fig. 4 illustrates a loaf ofbread such as is this method. ,1 Fig. 5illustrates details of a baking pan practice of the invention. In the baking of bread a crust is formed on, the exposed or unrestricted surface of the loaf (i, e., that portion ofthe" surface of the loaf u d du h has-expanded to its full'extent. As

nds thereafter during thebakthe ough expa ing operation it will press upwardly and outwardly against this crustso as to cause splits be formed therein at those points the oven or from or cracks to on the surface of the loaf where the crust is weakest. Inasmuch as; the conditions under which a loaf is baked vary both with the to baking methods over most should crust which can force exerted by consequence ten position of the loaf i ation,

\ comranx,

nthe oven and with the a heatclrculation 1n aparticular bakin operthe points on the exposed sur ace of the loaf whereat the crust is weakest will vary greatly with different or cracks in the surface at diflerent points.

sirable'that a loaf d to the provision generally rounded conto whereby the crust of neat and trim appearance in many cases that a serl loaves, thereof and the splits will be formed so Now as a rule it is deof bread should have a ur which possesses a it is also desirable es ofloaves should have substantial uniformity of contour. lhe latter condition is particul when baking a series of test loaves from which the expansibilit ferent types of ough the factor involving in is thereby eliminate ds of tes pler metho the invention, nous loaves are points.

take place.

crust which has ways is sh prises a baking pan 10 base 11,. end-walls 12 an (115. Here there is contact with-the receptacle" .the side-wall 14, an aperture taking the form d ther is to be ally desirablether qualities of difdetermined, as

dividuality of shape eby making for simting. In the practice of the exposed surfaces of the vatreated in such a manner that the crusts of the same willsplit at similar This result is obtained by heating posed surface of in the baking operation to a an that portion of the surso desired that the splitting In this manner there is formed of the surface an unusually hard not be split readily;

the expandingdough will in 3 5 to split that been heated Various means may be emp crust, either by directing he the loaf or by passing a current of heated air so over it. y l A convenient ap purpose and adapte exposed surface of own in Fig. 5

and the portion of the .a lesser extent.

loyed to heat the at rays against paratus =arranged for this d to heat a portion of the the loaf in bothof these L This apparatus com-.

formed with a'usual d 13 and side-walls 14 shown, near the top of which. extends substanto endof the t passage theret an and is? rough and of the outer surface of the loaf of heat rays reflected from the walls of pan and heate through due-to r of an adjacent I d air which 1s drawn there In accordance on suitable holding means, which consists in intended that all matter contained in the above description or shown in the accompanyoriginal split.

the presentinstanceof the pan 10; the size of the mass being such that one side of its upper surface will be adjacent to the slot 16. The pan having been placed in an oven of any suitable type, the baking of the loaf is commenced and as soon as the oven conditions are such as to cause a crust to be formed any-' where on the exposed surface of the loaf, the heat rays and the heated air passing through the slot 16 as indicated respectively by the dotted lines and the arrows in Fig. 1 will cause a relatively hard crust to be formed on the surface of the loaf adjacent the siderl l. The exposed surface of the loaf on the other side of thepan, being shielded by the side-' wall 15, will be considerably weaker, and therefore as the loaf expands thereafter during the baking any splits or cracks in the surface of the loaf'which may occur, will take place at a predetermined point, namely adjacent the side wall 15. During the baking of the I dough moreover the moisture-charged gases contained therein will tend to escape through the splits already formed in crust, and in escaping act to lower the temperature of the surface of the dough adjacent to the splits. Thus, in the present instance, that portion of the crust adjacent the side 15 is maintained weak by the escape of these gases so that if the expansion ofthe dough is sufficient to cause any further splitting, this splitting will take place at pointsv adjacent the In this way there is produced a loaf such as illustrated in Fig. 4 having a crust thereon which is split only at one side and which,.therefore, presents a pleasing appearance and is readily adapted for use in tests wherein it is to be compared with other loaves formed in a similar manner. For example, such a loaf is well suited for use in connection with the testing methods and apparatus disclosed in my co-pending application filed of even date herewith, Serial No. 14,876..

It will be understood that theterm bread as used herein is intended toindicate baked dough regardless of the constituents of the dough or ofthe shape or size of the leaf produced.

Since certain changes in carrying out the above process and in the constructions set forth, which embody the invention may be made without departing from its scope, it is only one side of tion of the crust ofa ing drawing shall be interpreted as illustrative and not in a limiting sense.

It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described, and all statements of the scope ofthe invention which as a matter of language might be said to fall therebetween.

Having described my invention, what I a loaf of bread, which comprises directing a current of heated air against a limited area at the exposed surface of the loaf.

4. The method of controlling the contour of a loaf of bread, which comprises forming a hard crust on one side of the exposed surface of the loaf and'subsequently forming a hard crust on the remaining portions of the exposed surface.

5. The method of controlling the contour of a loaf of bread which comprises applying excess heat to one side of the exposed surface of the loaf whereby a hard crust is formed more rapidly on said one side of the exposed surface than on the remaining portions thereof.

6. The method of preventing one side porloaf of bread from splitting during the baking thereof, which coinprises heating said one side portion to greater extent than the other side of the crust.

7.- A baking pan adapted to receive a mass of dough and comprising means to direct a current of heated air against one side only, of the upper surface of the dough, and means to deflect air from the other side of the loaf.

8. A bakingpan comprising bottom and fsidewalls, one of saidside walls being formed with a narrow opening extending substantially throughout the length thereof and the correspondin portion of the opposite side wall beingsu stanti ally impervious.

In testimony whereof I afiix my signature.

ROBERT L. COREY.

3. The method of controlling the contour of 

